Food Destinations of Wales - Welsh Rarebit Recipe (2024)

FAQs

What does the dish Welsh rarebit consist of? ›

Welsh rarebit, a traditional British dish consisting of toasted bread topped with a savory cheddar cheese sauce that typically includes such ingredients as beer or ale, Worcestershire sauce, cayenne, mustard, and paprika. If an egg is served atop the dish, it is called buck rarebit.

We've discontinued our Welsh Rarebit, Robert. We're glad you enjoyed it though and will take note that you'd like to see it back!

The type of beer used in Welsh rarebit can be a contentious subject; some prefer the bold flavor of a porter, while some like the more subtle bitterness of a brown ale.

Welsh rarebit typically consists of a creamy, cheese-based sauce that is poured over toasted bread. The sauce is usually made by melting a combination of cheddar cheese, butter, flour and beer (or milk), and is seasoned with mustard, Worcestershire sauce, salt and pepper.

The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny.

Cawl. Dating back to the 14th century, cawl, also known as 'lobscows' in areas of North Wales, is a hearty stew of lamb and seasonal vegetables that is considered to be the national dish of Wales.

Amazon.com: Customer reviews: Nestle Stouffers Entree Welsh Rarebit, 10 Ounce.

Is welsh rarebit just cheese on toast? No! Cheese on toast is made by grilling slices of pure cheese on toasted bread whereas welsh rarebit is a grilled cheese based sauce made from cheese, flour, beer and often added egg.

The rarebit mixture keeps in the fridge for up to 5 days if you want to make extra for a quick meal on another day. Preheat the grill.

Put the cheese, mustard, Worcester sauce and Tabasco sauce in and stir until melted. Beat in the egg yolks and flour and gently cook for a further 2 minutes. Evenly spoon over the bread and bacon then spoon the cheese mix all over and bake for 5 minutes until golden and bubbly.

What is a substitute for beer in Welsh rarebit? ›

This classic Welsh rarebit makes a great lunch or brunch dish. You can use your favorite local beer, mustard, and any strong Cheddar cheese in this recipe. If you don't like beer, you can replace it with milk; it will still taste great!

“Dreams of a Rarebit Fiend” was a popular comic strip series from the New York Telegram by illustrator Winsor McCay. Launched in 1904, McKay's most successful cartoon strip always began with the same premise –a portly gentleman overindulges in a dinner of Welsh rarebit, a cheese fondue over toast.

In the early 1900s, the Dream of the Rarebit Fiend comic strip conveyed how the spicy cheese dish Welsh rarebit leads to bizarre and disturbing dreams. Today, the perception that foods disturb dreaming persists.

St Davids or St David's (Welsh: Tyddewi, [tiː ˈðɛwi], lit. "David's house”) is a cathedral city in Pembrokeshire, Wales. It lies on the River Alun and is part of the community of St Davids and the Cathedral Close.

He was a teetotal vegetarian

They ploughed the fields by hand, rather than using oxen, and refrained from eating meat or drinking beer. St David himself was reputed to have consumed only leeks and water – which is perhaps why the leek became a national symbol of Wales.

The Cheese Sauce

“It's typically a cheese sauce, like a bechamel or mornay, and you can flavor it from that point however you wish.” Common inclusions in recipes for rarebit are elements that deepen and enhance the cheese sauce flavor such as beer, Worcestershire, mustard, cayenne, or nutmeg.

Often eaten as a main course or high tea, Welsh rarebit makes a light, yet filling meal when served alongside a nice green salad. If you're feeling a bit extra, add a poached egg on top (a variation known as a golden buck).

There is no doubt that Wales produces some seriously good cheeses. It ranges from cheddars to Caerphilly and includes blue, hard, smoked, soft, washed rind and made from cow, ewe, goat, unpasteurised and organic milk.

Staple fruits of the land include oats, barley, wheat and vegetables, including the famous Welsh leek – an enduring symbol of Wales and found in traditional dishes, such as Glamorgan sausage and the hearty broth known simply as cawl. Nothing showcases the Welsh tradition of simple wholesome fare more than cawl.